1. In a large pot, heat oil. Add and saute onions and garlic until translucent.
2. Add diced tomatoes, tomato paste, vegetable broth, peanut butter, cayenne pepper, salt, pepper, bay leaves, and squash.
3. Bring to a boil. Add the cabbage.
4. Cook until the squash is tender, about 30 minutes. Stir frequently to prevent peanut butter from sticking to the bottom of the pot. Serve over rice.
Tip: I should warn you that peeling an acorn squash is easier said than done, because of the ridges. I find the easiest way is to cut the squash into crescents before peeling, so that each piece you peel is convex. (I hope that makes sense.)
Source of recipe: I adapted this from a non-vegetarian recipe I found in a catalog.